Name: Chocolate Orange Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 3/4 cups granulated sugar; 2 large eggs; 1 cup milk or buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; Zest of 1–2 oranges; 1/2 cup freshly squeezed orange juice; 3/4 cup hot coffee or hot water; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup cocoa powder; 4 oz melted dark or semi-sweet chocolate; Zest of 1 orange; 2–3 tbsp fresh orange juice or 1 tsp orange extract; 2–4 tbsp heavy cream (to adjust consistency); Optional: Orange slices or zest curls; Optional: Chocolate shavings or curls; Optional: Candied orange peel

Jump to Recipe·Leave a Review

Chocolate Orange Layer Cake is a rich, decadent dessert that brings together two classic flavors in perfect harmony. Moist chocolate cake layers are infused with orange zest and stacked with luscious chocolate-orange frosting for a showstopping treat that’s as beautiful as it is delicious. Whether I’m baking for a special occasion or simply craving a luxurious dessert, this cake always impresses.

Why You’ll Love This Recipe

I love this cake because the combination of deep, dark chocolate and bright citrus is irresistible. The orange zest lifts the richness of the chocolate, and the creamy frosting ties everything together in the most indulgent way. It’s perfect for birthdays, holidays, or anytime I want to bake something that feels a little extra special. Plus, it’s surprisingly easy to assemble for such a dramatic result.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate orange cake layers:

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Milk or buttermilk
Vegetable oil
Vanilla extract
Fresh orange zest
Freshly squeezed orange juice
Hot coffee or hot water (to enhance the chocolate flavor)

For the chocolate orange frosting:

Unsalted butter, softened
Powdered sugar
Cocoa powder
Melted dark or semi-sweet chocolate
Orange zest
Fresh orange juice or orange extract
Heavy cream (to adjust consistency)

Optional toppings:

Orange slices or zest curls
Chocolate shavings or curls
Candied orange peel

Directions

I preheat the oven to 350°F (175°C) and grease and line two or three round cake pans.
In a large bowl, I whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, I mix the eggs, milk, oil, vanilla, orange zest, and orange juice. I gradually add the wet ingredients to the dry, mixing until smooth.
I pour in the hot coffee or water and stir gently—it makes the batter thin but results in a moist, rich cake.
I divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Then I cool the layers completely before frosting.
For the frosting, I beat the softened butter until fluffy, then add the cocoa powder, melted chocolate, orange zest, juice (or extract), and powdered sugar gradually. I adjust the texture with a splash of cream until smooth and spreadable.
I assemble the cake by stacking the layers with frosting in between and all around. I decorate with chocolate shavings, orange zest, or candied orange slices if I want to make it extra pretty.

Servings and timing

This recipe makes a 2 or 3-layer cake that serves 10 to 12 people and takes about 1 hour and 30 minutes, including baking and cooling. It’s ideal for celebrations or when I want a standout dessert for a dinner party.

Variations

I use orange extract for a stronger citrus punch if I don’t have fresh oranges.
For a more intense chocolate flavor, I add espresso powder to the batter.
I sometimes make a chocolate ganache drizzle for the top instead of frosting the entire cake.
When I want a lighter texture, I whip some cream into the frosting to make it airy.
I’ve even added a layer of orange marmalade between the cake layers for extra citrus flavor.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I let it come to room temperature before serving so the frosting softens. I also freeze the unfrosted cake layers for up to 2 months—just thaw and frost when ready to serve.

FAQs

Can I make this cake in advance?

Yes, I often bake the layers a day ahead and wrap them tightly in plastic. I frost and assemble the next day for the freshest result.

What kind of chocolate works best for the frosting?

I use dark or semi-sweet chocolate depending on how rich I want it. Milk chocolate works too, but it makes the frosting sweeter and less intense.

Can I use store-bought orange juice?

Fresh is best for the brightest flavor, but in a pinch, I use a high-quality store-bought juice. I avoid anything from concentrate for best results.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour. I also make sure the cocoa powder and other ingredients are gluten-free.

What’s the best way to decorate the cake?

I love using thin orange slices, chocolate curls, or even dusting with powdered sugar. Candied orange peel adds a nice touch too, especially for holiday versions.

Conclusion

Chocolate Orange Layer Cake is one of my favorite desserts to make when I want something rich, beautiful, and a little unexpected. The bold flavors, soft layers, and creamy frosting make every bite memorable. Whether I’m celebrating or just treating myself, this cake brings a perfect mix of indulgence and elegance to the table.